It’s Friday! And a good one around here guys, because I’ve finally got another edition of Famous Fridays for you. It has been a while, hasn’t it? It’s not that I don’t have tons of great new cookbooks (and recipes from them) to share with you, it’s just been finding the time to cook new recipes, photograph them in the reality of Daylight Savings time, juggle work and Thanksgiving into the mix…ugh, don’t get me started! But today, all of that is a thing of the past, as I bring you one of my favorite bakers (and now cooks) the 5 time James Beard award winner, Dorie Greenspan and her wonderful new cookbook, Everyday Dorie: The Way I Cook. And I don’t think you can get more “everyday” (and I mean that in the best sense of the word, like something you’d want to eat every day) than this super simple and wonderfully comforting, Sheet-Pan Balsamic Chicken with Baby Potatoes and Mushrooms. I promise you’re going to love it! Let’s get some FF action going!!
If you like to bake, then I’m sure you know who Dorie Greenspan is. If you’re not familiar with this culinary legend, you should check out one of her 13 cookbooks, most of which are focused on desserts! In fact, I never really thought of her as a cook as well, but guys I am loving this new cookbook. It’s so down-to-earth and home-cook friendly, filled with dishes you can and will want to make on a regular basis, all with a little Dorie twist. I’ve already made her meatballs (my husband loved these) her Butter-Glazed Turnips (will definitely share soon—so easy and different) and her Potato Chowder and I can’t wait to cook my way through the rest of the book, but today it’s all about this simple, delicious and homey one-pan chicken, which I’ve already made twice in the last two weeks and will likely be going for a third—it’s so good!
And so, so easy to put together. Basically, you just toss little potatoes together with shallots or onion (or both) and mushrooms and garlic, salt, pepper, olive oil, balsamic vinegar and a few sprigs of thyme or rosemary (or both) and spread the whole mixture on a lined sheet pan for easy clean-up.
Then you toss the chicken with a little more oil and vinegar, sit it atop the veggies and broil.
In about an hour, what emerges is tender, flavorful chicken and slightly caramelized veggies and potatoes. Every bite is so satisfying. And makes everyone so happy! Perfect for hectic weeknights or maybe an easy Sunday night dinner. It’s a dish that definitely will become part of my regular rotation and I think that once you taste this, you’re going to want it to become a permanent part of your repertoire too!
So pick up a copy of Everyday Dorie—it would make a great and really useful holiday gift—it’s one of those books that you’ll really, truly cook from all the time. I should do her PR, right? In any case, have a great and delicious weekend and I’ll be back next week with some more fun holiday and winter treats.
Everyday Dorie’s Sheet-Pan Balsamic Chicken with Baby Potatoes and Mushrooms
Makes 4-6 servings
Prep Time: 15 minutes; Bake Time: 1 hour-1 1/2 hours (depending on how well done you like your chicken and how big the pieces are)
2 pounds small potatoes, scrubbed and cut in half if very large (I used the bags of multi-colored potatoes)
1 pound mushrooms, cleaned and cut in half if large
1 large shallot, peeled and cut into wedges
1 large onion, peeled and cut into wedges
4 garlic cloves, unpeeled
8 sprigs fresh thyme
Fine sea salt and black pepper
7-8 tablespoons olive oil, plus a bit more for oiling the foil, divided
6 tablespoons balsamic vinegar, divided
3-4 bone-in chicken breasts, patted dry (or any part you prefer)
Make sure rack is centered in the oven and preheat to 450ºF. Line a rimmed baking sheet with aluminum foil and pour a little bit of olive oil on it, spreading it out so that food won’t stick. Set aside.
Place the potatoes, mushrooms, shallot, onion and garlic in a large bowl and toss. Add the thyme, a generous pinch of salt, pepper, 4 tablespoons oil and 3 tablespoons of balsamic. Toss well together and spread out in a single layer on the prepared baking sheet. Do not wash the bowl.
Add the chicken to the bowl along with the remaining 3 or 4 tablespoons oil and 3 tablespoons vinegar, plus another pinch of salt and pepper. Mix well to entirely coat the chicken. Place the chicken pieces and remaining liquid on top of the veggies, tucking the herbs under the chicken and sort of nestling the chicken among the veggies.
Roast the chicken for about 45 minutes and check for doneness. The top of the chicken will likely be dark brown, almost black. If chicken is done and veggies are tender, you are good to go. If not, turn down the oven to 350ºF and cook for another 25-30 minutes until chicken is cooked to your liking and veggies are tender and entirely cooked through.
Note: Recipe adapted from Everyday Dorie by Dorie Greenspan. I tinkered a lot here but it’s that kind of recipe. I subbed in chicken breasts instead of whole chicken legs and I used 2 pounds of potatoes instead of 1 1/2. Also I doubled the amount of mushrooms, used a shallot and an onion, but cut the rosemary. Plus, I broiled the chicken as per the recipe and then baked it at a lower temp for another 25 minutes or so because we like our chicken very well done.